FOOD FOR THOUGHT
by: Marianne Bloudoff, RD
Every GIT Girl should know her way around a
kitchen—at least a little, right? These dishes are sure
to inspire you to dust off your pots and pans and use
your oven for more than just storing sweaters. Follow
Marianne’s step-by-step instructions and enjoy
Getting It Together in the kitchen!
Mandarin Almond Chicken
Serves 4
Sweet, sour, crunchy, and delicious! This family friendly stir fry
uses ingredients you probably already have in your kitchen to
create a bright, fresh, and healthy dinner in a snap. Pair it with
brown rice or quinoa for a satisfying meal.
3/4 cup blanched whole almonds
1 tbsp avocado oil (or other oil with high smoke point)
1 medium onion, thinly sliced
2 cloves garlic, minced
3 boneless, skinless chicken breasts, cubed
3 carrots, peeled and thinly sliced
4 celery stalks, thinly sliced
1 can mandarin oranges packed in juice, drained and
juice reserved
2 tbsp low sodium soy sauce or tamari
2 tbsp white vinegar
2 tbsp corn starch
2 tsp chicken or vegetable bouillon
1 – 2 tsp sugar
1 tsp sesame oil
sesame seeds, for garnish
1. Heat a wok or large skillet over medium heat. Add the
almonds, and toast until golden brown. Remove from pan.
Turn heat up to medium high.
2. Add oil to wok, and then add onion and garlic. Stir fry for
1 – 2 minute, then add chicken. Stir fry for 2-3 minutes.
3. Add carrots and celery to wok, and stir fry for 2-3
minutes, until chicken is cooked and vegetables are cooked
but crisp. Add the almonds back to the pan. Turn heat
down to medium low.
4. In a small bowl, whisk together reserved mandarin orange juice, soy sauce, vinegar, corn starch, bouillon, sugar,
and sesame oil. Add to wok, and cook until thickened.
5. To serve, top with mandarin orange slices, and sprinkle
with sesame seeds.
Note: Don’t add the mandarin oranges until serving,
otherwise they tend to fall apart in the stir fry.
For more recipes, visit Marianne at
frenchfriestoflaxseeds.com
Makes approx. 2 cups
Add a pop of color to your next veggie platter or sandwich with
this stunning magenta colored hummus. The dill and beet flavors
give this hummus an Eastern European twist. You might not want
to go back to regular hummus after this.
1 can (19 oz or 540 mL) chickpeas, rinsed
2/3 cup cooked beets
1 large clove garlic, chopped
3 tbsp olive oil
2 tbsp tahini
juice of 1 lemon
1/3 – 1/2 cup fresh dill
sea salt & pepper to taste
1/4 – 1/3 cup water
1. Combine all ingredients except water in a food processor, and blend until combined. Add water until desired
consistency is reached. Allow to sit for several hours before
serving to let flavours meld.
Notes: Although I cooked my beets from scratch, you could
easily use canned beets (which would be much less messy).
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